PARMESAN FISH STICKS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 5 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Grease a sheet pan with the olive oil.
- Cut the fish fillets into 2 1/2-inch-long and 1-inch-wide strips.
- Combine the flour, salt, and pepper in a shallow bowl. Set aside.
- Combine the breadcrumbs, parsley and butter with a fork in a separate shallow bowl. Add the Parmesan and stir to combine.
- Beat the eggs in a third bowl.
- Bread the fish by giving the strips a good coating of the seasoned flour. Tap off any excess. Dip in the beaten eggs until coated. Roll the egg-coated fish in the crumb mixture. If need be, press the breadcrumbs into the fish. Place on the oiled sheet pan.
- Bake for 10 minutes, then flip the fish sticks and continue cooking until the breading is deep golden and the fish is cooked through, about another 8 minutes.
- Serve with ketchup.
CRISPY HOMEMADE FISH STICKS RECIPE
Easy homemade fish sticks that are perfectly tender on the inside, crispy on the outside. And you'll love how flavorful they are, thanks to a little seasoning and the Parmesan crust! You can make these with a white firm fish or even with salmon for a little more Omega-3! Be sure to watch my video.
Provided by Suzy Karadsheh
Categories Fish and Seafood
Time 25m
Number Of Ingredients 13
Steps:
- Heat your oven to 450 degrees F.
- Pat fish fillet dry and season with kosher salt on both sides. Cut the fish fillet into pieces or sticks (1 to 1 1/2-inch thick and about 3-inch long).
- In a small bowl, combine black pepper, dried oregano, and paprika. Season fish sticks on both sides with the spice mixture.
- Make a dredging station. Place flour in a shallow dish. Place the egg wash in a deeper dish or bowl next to the flour dish. And in another dish, combine the bread crumbs, grated Parmesan and lemon zest. Place next to the dish with the egg wash.
- Now coat the fish. Take a fish stick and dip it in the flour to coat both sides; shake excess flour off. Then dip the fish stick in the egg wash, and then in the bread crumb and Parmesan mixture. Pat to help the coating adhere to the fish stick. Repeat until all the fish sticks have been coated.
- Arrange coated fish sticks on an oiled baking sheet. Brush the tops of the fish sticks with a little extra virgin olive oil (you'll want to basically dab the salmon fish sticks with the oil so that you don't end up removing the coating).
- Place the baking sheet on the middle rack of the heated oven. Bake for about 12 to 15 minutes. If the fish sticks need more color still, place them under the broiler very briefly (watch carefully) until fish sticks gain a nice golden brown color.
- Finish with lemon zest and fresh lemon juice. Garnish with parsley.
- Serve with your favorite sauce for dipping. I used tahini sauce here, but tzatziki sauce would be great as well. Add a big salad and call it dinner (I especially like Mediterranean white bean salad or Greek salad with these salmon fish sticks
Nutrition Facts : ServingSize 1 salmon fish sticks, Calories 119 calories, Sugar 0.8 g, Sodium 288.7 mg, Fat 3.8 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 8 g, Fiber 0.6 g, Protein 13.6 g, Cholesterol 40.2 mg
FISH STICKS A.K.A. COD FINGERS
Homemade fish sticks get an upgrade with fresh cod and a crispy panko breadcrumb coating. Rather than choke down the freezer-burnt after-school snack of my youth, I decided to fix the fish stick. Except my version is different in that it's actually tasty. I don't have to explain the significance of this dish to fellow Whovians, who remember well the first meal of the regenerated 11th Doctor. Though I guarantee you don't have to have two hearts and live in a blue box to enjoy this classic English dish. This recipe first appeared on Good Eats: Reloaded Season 1.
Provided by Kate Itrich-Williams
Categories Mains
Time 1h30m
Number Of Ingredients 10
Steps:
- Place the fish fillets in the freezer until firm, about 30 minutes, then finely chop. (If you bought them frozen, thaw for half an hour at room temp before cutting.)
- Place the fish in a bowl along with 1/4 cup of the panko, 1 of the eggs, and the mayonnaise, mustard, salt, onion powder, and cayenne pepper. Use your hands or a large spoon to combine.
- Shape the fish mixture into 1 1/2-ounce finger-shaped sticks. Set on a sheet pan and refrigerate for 30 minutes to firm up.
- Meanwhile, beat the remaining 2 eggs in a shallow pie pan. Place the remaining cup of panko in a second pie pan and the flour in a third.
- When the fish sticks are firm, roll each stick in the flour, then egg, followed by the panko and place back on the sheet pan. (If you're not ready to cook, cover with plastic wrap and refrigerate for up to 6 hours.)
- Place the oil in in the Dutch oven, attach a thermometer and bring to 350°F over medium-high heat. Line a half sheet pan with paper towels, then place a wire cooling rack upside-down on the paper towels.
- Fry half of the fish sticks until golden brown and they register 145°F on an instant-read thermometer, about 2 minutes. Using a spider, transfer to the prepared rack. Repeat with the remaining fish sticks. Serve hot with your favorite tartar sauce.
HOMEMADE FISH STICKS
I am a nutritionist and needed a healthy fish fix. Moist inside and crunchy outside, these are great with oven fries or roasted veggies and low-fat homemade tartar sauce. -Jennifer Rowland, Elizabethtown, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., Place on a baking sheet coated with cooking spray; spritz with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once.
Nutrition Facts : Calories 278 calories, Fat 4g fat (1g saturated fat), Cholesterol 129mg cholesterol, Sodium 718mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
FISH STICK TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 16 tacos
Number Of Ingredients 17
Steps:
- Cook the fish sticks according to the package directions.
- Pile 3 fish sticks onto each Homemade Tortilla. Add some of the Cabbage Pantry Slaw, both salsas and cheese, then top with a few slices of jalapeno and a squeeze of a lime wedge. Serve immediately.
- In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
- Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
- Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.
- Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined.
FISH STICKS
What kid doesn't love a good fish stick? Parents will be nibbling at these as well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes about 20
Number Of Ingredients 8
Steps:
- In a shallow dish, beat together the eggs and milk. Pour the bread crumbs and flour onto 2 separate plates. Sprinkle fish sticks with salt and pepper. Dredge fish sticks in flour and dip in the egg mixture. Then transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere. Place each fish stick on a wire rack when coated.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Arrange half the fish sticks in a single layer without crowding; cook until golden brown, about 1 to 2 minutes on each side. Remove fish sticks from skillet, and transfer to a serving dish. Wipe out pan and repeat with remaining oil and fish. Serve fish sticks, hot or at room temperature, with tartar sauce.
AIR FRYER FISH STICKS
Homemade fish sticks that are perfectly crisp on the outside, tender and flaky on the inside. This was my first attempt at making them in an air fryer, and the results were quite impressive. Dip in tarter or cocktail sauce.
Provided by Soup Loving Nicole
Categories Seafood Fish Tilapia
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Pat fish dry with paper towels and cut into 1x3-inch sticks.
- Place flour in a shallow dish. Beat egg in a separate shallow dish. Combine panko, Parmesan cheese, parsley, paprika, and pepper in a third shallow dish.
- Coat each fish stick in flour, then dip in beaten egg, and finally coat in seasoned panko mixture.
- Spray the basket of the air fryer with nonstick cooking spray. Arrange 1/2 the sticks in the basket, making sure none are touching. Spray the top of each stick with cooking spray.
- Cook in the preheated air fryer for 5 minutes. Flip fish sticks and cook an additional 5 minutes. Repeat with remaining fish sticks.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 16.5 g, Cholesterol 92.5 mg, Fat 4.1 g, Fiber 0.7 g, Protein 26.3 g, SaturatedFat 1.5 g, Sodium 245 mg, Sugar 0.2 g
BAKED FISH STICKS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Salt and pepper the fish sticks. Place the flour on a rimmed plate and season with the garlic, mixing with a fork, and set aside.
- Place the bread and herbs (if using) in a food processor and pulse until uniform, but not too small. Season with salt and pepper. Transfer the breadcrumbs to a shallow baking dish or rimmed plate and set aside.
- Whisk the egg and 1 tablespoon water in a medium bowl. Dredge a piece of fish in the flour, gently shake off excess, and then dip the fish in the egg mixture, then the breadcrumbs, gently pressing into the crumbs. Repeat with the remaining pieces of fish.
- Place a metal cooling rack on top of a baking sheet, and mist with olive oil. Place the fish sticks on the rack and bake until the fish is cooked through, about 12 minutes. (For even browning, you can turn the fish over halfway through cooking time and spray the second side with olive oil.)
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